Blog

Hi friends, I'm feeling a bit like a wrung out sponge. Wrapping up my semester of internship experience, I've started reflecting on how much I've learned much beyond textbooks, how many unique souls I've met, and how many hours I've stayed up wondering what the future holds for me. Two weeks out from graduation, I'm more than ready for a breather, however brief, from this juggling act I've been putting on for the last four months. I'm trying to keep all the balls in the air, but quite honestly a few are rolling around on the floor, namely housekeeping and sleep. My cup runneth over with joy though tumbleweeds of dust grace the floors. One thing I can always count on to energize my mind and enliven my soul is creative cooking with fresh and vibrant ingredients.

Dirty house and sleep deprivation notwithstanding, I can still whip up a breakfast worth rising and shining for. This morning's version of overnight oats combined the comforting scent of cardamom, juicy ripe blackberries, and nutty sunflower seed butter along with chia seeds and a kiss of maple syrup. Power breakfast, no doubt, son. Soaking the oats overnight in a slightly acidic liquid (such as yogurt or milk of choice with a little lemon juice) helps break down some of the harder to digest proteins and totally eliminates the need for cooking. So easy. So delicious.

In other news, I had an article and recipe about tamale-making published on the Academy of Nutrition and Dietetics' blog Stone Soup check it out here!